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  1. SKade

    42 day dry aged ribeye

    A little while ago Kroger had half ribeye on sale for $6 a lb. I picked one up and tried my hand for the first time at dry aging. Today I trimmed it up and cut the steaks. Six gorgeous inch thick steaks. The aroma was unique. Beef with just a little bit of funk. Kind of like someone had blue...
  2. SKade

    Shark lox?

    Has anyone cured shark before? I’m not looking for a fermented product. I’m just wondering if you can do it like lox or bacon. Crazy ideas for the beach trip.
  3. SKade

    Just about maxed out the 560

    So 35 lbs is probably close to the maximum of pork that can be fit on the Masterbuilt 560 the way I like to cook it. I think I could sneak in about 5 more pounds but I’m already not stoked about my airflow. This is the first time I’ve really pushed what I can fit on. I got the three butts...
  4. SKade

    Filled up the 560

    Loaded down the grill. Two racks of baby backs, some trout, a rack of lamb, and a little bit of stealhead.
  5. SKade

    Little emotional

    I’m a little emotional today. I just passed my MBES on to my baby brother. I’ve got my gravity series now and don’t really need to cook more than I can fit on it. If I do I can always barrow it back. It gave me a good decade. Hopefully it will give him the same. The only smoker he’s used so far...
  6. SKade

    Made my first pizza in four years.

    Made my first pizza since I had to leave the restaurant industry. The kid was amazed when I tossed the dough in the air to stretch it out. He told me I was like a chef. 😂 If he only knew how much time I’ve spent I a kitchen. I broke in the new pizza stone on the Masterbuilt. Pizza was cooked...
    • SKade
    • Thread
    • Replies: 21
    • Forum: Pizza
  7. SKade

    A little pig on pig

    Wrapped some pork tenderloin in bacon. Smoked for a little over an hour at 250. When internal temp hit 140 I upped the temp to 500 to crisp up the bacon. I thought it was ok but the wife and 4 year old loved it. He’s back on his fifth serving. Most nights we’re doing well just to get him to try...
  8. SKade

    Smoked corn?

    I love grilling corn in the husk. It’s simple and delicious. I’m going to try my hand at my first reverse sear. Smoke an eye of round for a bit and then crank the MB 560 and sear it off. Not the best cut of meat I know but it was cheep and I figure if I’m going to try a new method for the first...
  9. SKade

    Cure chamber cooling

    I have an old commercial refrigerator that I was planning on turning into a smoker. I have two smokers already and thought that this might be better used as a cureing chamber as I currently don’t have one and want one. The only downside is the refrigeration part doesn’t work. Is there some way...
  10. SKade

    Started off tripping over vet the wrong foot

    Rough start this morning. First thing morning started at noon. My wife went to meet a friend for a hike. I’ve got my four year old copilot helping so a late start on getting the grill fired. I should have layer out my rubs and everything last night to be ready. Loading the charcoal in the...
  11. SKade

    Short ribs

    I’ve got a few sets of short ribs going on the Masterbuilt 560 for dinner tonight. Just some spg. Might spritz them down with something later on. It depends on how they look. There’s a rack of baby backs on the bottom because why not?
    • SKade
    • Thread
    • Replies: 22
    • Forum: Beef
  12. SKade

    It has been a minute

    So I haven’t been around the forum for a long time. I imagine this past year has been crazy for everyone. Thought I’d post the smoke I’ve got going on. Picked up a side of salmon for about $4/lb. Its Atlantic farm raised but beggars on a budget. Firm, no smell or slime. Not a bad peace of fish...
  13. SKade

    Smoked salmon

    I did a filet of salmon when I had the smoker going for a little brisket. I seasoned it with some everything bagel seasoning and brown sugar. It will be going on some everything bagel thins in the morning for breakfast.
    • SKade
    • Thread
    • Replies: 9
    • Forum: Fish
  14. SKade

    I’m hooked.

    Smoking cheese has its hooks in me. Started my second cheese smoke today. I’ve got 13lb going. A little bit of this and that. A local grocery store has a pepperoni cheese that I thought might be interesting smoked so I picked up some of that. Some more cabbot seriously sharp. It turned out...
  15. SKade

    First cheese smoke

    I did my first cheese smoke today. A few pounds of cheddar of various types, a couple pounds of mozzarella, and a pound of pepper jack. Smoked for three hours with apple pellets. Tasted like it had a good amount of smoke but it needs to mellow some. It's in the fridge till tomorrow when I...
  16. SKade

    How cold to cold smoke bacon

    What temperature should I be shooting for to smoke bacon at? Ambient temp is around 40f. Is this to cold? I think the lowest my MES will go is 100f. I have a tube for pellets to generate smoke. Temp and time advice would be appreciated.
    • SKade
    • Thread
    • Replies: 5
    • Forum: Bacon
  17. SKade

    Just smoking it up today.

    Fired up the electric smoker today. I’ve got it pretty packed. Two racks of saint lewis style pork ribs, a corned beef, one rack of beef ribs, and a brisket point for some burnt ends.
  18. SKade

    First attempt curing

    So I have my first cures going. I’m starting off with a pork belly in a simple salt and sugar cure and I have a beef brisket going for pastrami. I picked up a packer and separated the flat for the pastrami and I’m smoking the teas for burnt ends tomorrow. I cut the flat into two pieces. Not...
  19. SKade

    Hello

    Hello. I’ve been creeping, reading posts for a while now. Thought I’d introduce myself. My name’s Steven. I live in West Virginia. I’ve been smoking any meat I can get my hands on for over a decade now. I have a commercial freezer that I plan on turning into a smoker (been planing for 5 years...
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